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Ingredients Jump to Instructions ↓

  1. 2 pounds cubed beef stew meat

  2. 3 tablespoons vegetable oil

  3. 4 cubes beef bouillon, crumbled

  4. 4 cups water

  5. 1 teaspoon dried rosemary

  6. 1 teaspoon dried parsley

  7. 1/2 teaspoon ground black pepper

  8. 3 large potatoes, peeled and cubed

  9. 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped

  10. 2 teaspoons cornstarch

  11. 2 teaspoons cold water

Instructions Jump to Ingredients ↑

  1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

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